Muffins - borůvkové s drobenkou

When fresh blueberries are baked their flavor sweetens and their texture softens. These factors make them one of the best of the berries to use in pies, scones, cakes, and muffins. For this muffin recipe the blueberries are suspended in a cake-like batter and the finishing touch is a sprinkling of streusel. Now, streusel is the name for a crumbly topping containing a mixture of butter, flour, and sugar to which spices, chopped nuts, and/or oats can be added.

This mixture is sprinkled over the top of baked goods before they are placed in the oven. It provides a crisp crust that adds both taste and texture to baked goods. The word 'streusel' comes from the German word 'streuen' which means 'to sprinkle' or 'to scatter'. The streusel used here is made from a portion of the cake batter, before the liquid was added, that has a little melted butter added to it. Although ground cinnamon would seem like the obvious spice to add to the streusel, I have resisted doing this as I want these muffins to burst with the flavor of blueberries. As always, look for blueberries that are firm, plump, fragrant, and are covered with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. And be sure to check the underside of the container for any wet spots or staining. Discard any soft, moldy, or crushed berries.

šálek mléka
2 vejce
lžička vanilkového extraktu
3 šálky hladké mouky
1 šálek cukru
1 lžička kypřicího prášku na pečení
půl lžičky soli
půl šálku másla
2 šálky čerstvých nebo mražených borůvek
půl lžičky citronové kůry
dvě lžičky rozpuštěného másla

Preheat oven to 350 degrees F (177 degrees C). Place rack in middle of oven. Line muffin pans with paper liners or spray with a vegetable spray.

In a small measuring cup mix together the milk, eggs, and vanilla extract. Set aside.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Remove 1 cup of the mixture and place in a small bowl to make a streusel topping later. Gently fold in the blueberries and lemon zest. Add the milk and egg mixture to the flour mixture. Stir until just combined. Do not over mix this mixture or the muffins will be tough when baked.

Fill each muffin cup about two-thirds full with the batter using two spoons or an ice cream scoop. Fill any unused muffins cups with water to prevent the pan from warping.

For streusel topping: Melt the remaining 2 tablespoons (28 grams) butter and drizzle over the reserved 1 cup of streusel topping. Mix together with a fork until it is crumbly and looks like coarse meal. Sprinkle a couple of teaspoons of the streusel over the top of each muffin. Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 20 minutes. Place on a wire rack to cool.

Makes 16 -18 regular-sized muffins.

Note: Frozen blueberries can be used instead of fresh. Do not thaw the berries before using them. Make sure you do not overmix the batter after you add the blueberries or the batter will turn blue.